How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Jacques's Skillet Duck with Parsnips and Shallots suitable as general?

Yes, Jacques's Skillet Duck with Parsnips and Shallots falls under the General category and is a great choice for this type of meal.

How do I store leftover Jacques's Skillet Duck with Parsnips and Shallots?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jacques's Skillet Duck with Parsnips and Shallots Recipe

Name: Jacques's Skillet Duck with Parsnips and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces; 2 cups large whole shallots, peeled (about 10 ounces unpeeled); 2 heads garlic, cloves (about 30), separated but unpeeled; 2 sprigs fresh rosemary; 2 bay leaves; chopped fresh parsley, for garnish; Special equipment: A large saute pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover; A large perforated spoon or skimmer; A large serving platter

1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces

2 cups large whole shallots, peeled (about 10 ounces unpeeled)

2 heads garlic, cloves (about 30), separated but unpeeled

2 sprigs fresh rosemary

2 bay leaves

chopped fresh parsley, for garnish

Special equipment: A large saute pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover

A large perforated spoon or skimmer

A large serving platter

Jacques's Skillet Duck with Parsnips and Shallots

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